Beans are definitely the most prominent legumes of the Greek diet, since the broad variety of their sizes -small, big, giants, flat, kidney- and their abundant culinary versions, make them the “manna of the land” for every home cook who …

Macedonian halva mousse, with praline from tahini and spearmint, lemon sorbet and caramelized Aegina pistachios, one of the most delicious desserts I’ve ever tried, at Aleria Restaurant Tahini is a power food produced by ground sesame seeds and is considered …

You’ve heard the evidence before but one can never be too sure – yet another study has shown that adopting a Mediterranean diet is good for your health. Filling up on oily fish, nuts, whole grains and fruit and vegetables …

For Greeks, Easter is the biggest holiday of the year. It is not only a significant religious event, but it is also a time for people to gather and celebrate Christ’s resurrection. For Greek people throughout the world, this usually …

Greek traditional pasta Hylopites is a typical, traditionally homemade kind of pasta that brings back rustic memories of the Greek province and of big, family dinners in the village. Hylopites, the Greek noodles are made of flour (semolina), eggs, milk …

Spices up your food and promotes good health! Oregano is an important culinary herb, used for the flavor of its leaves, which are more flavorful when dried than fresh. It’s well known all over Greece and widely used in all …

Corfu has a long history of gastronomy –so similar in terms of ingredients but also so different in its interpretation –to the rest of Greece’s culinary traditions- with influences ranging from its Mediterranean landscape to its Venetian occupation. The cuisine …

Mastelo is a soft, cow milk cheese with a distinctive chewy texture and a mild, slightly savory flavor. Mastelo was first produced in 1994 and it’s a trademark for cheeses produced in the island of Chios exclusively by Mr. Konstantinos …

Xinomavro is among the noblest indigenous red grape varieties of northern Greece, so it is often called the “Greek Pinot Noir”. It is cultivated in Naoussa, Goumenissa, Amyndeo, Rapsani, Trikomo, Siatista, Velvento and to a lesser extent in Mount Athos, …